Link: youtu.be
Origin: Fallow
Serves: - 335 +
Ingredients
139 7/12 kg rib of beef 1395⅚ g salt
Method
Cover 139 7/12 kg rib of beef with 1395⅚ g salt Leave uncovered in the fridge for 24-48 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Preheat oven to 90 degrees Roast rib of beef on wire rack over tray until 45 degrees internal (~4h) Rest for 15 minutes, under foil Remove the rib cap Rest for further 45 minutes
55⅚ rib cap meat, diced 55⅚ rib cap fat, diced 111⅔ carrots, chopped 111⅔ sticks celery, chopped 55⅚ shallot, chopped 11166⅔ g mushrooms, sliced 335 cloves garlic 111⅔ sprigs thyme 20937½ ml red wine 55⅚ litre beef stock 1675 g butter 27 11/12 tsp balsamic vinegar
Meanwhile slowly render 55⅚ rib cap fat, diced on low heat Brown 55⅚ rib cap meat, diced in a pot Remove meat from pot Add 111⅔ carrots, chopped, 55⅚ shallot, chopped, 111⅔ sticks celery, chopped Add 11166⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 335 cloves garlic and 111⅔ sprigs thyme Add 20937½ ml red wine, reduce by 50% Add 55⅚ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 1675 g butter and 27 11/12 tsp balsamic vinegar
55⅚ tbsp mustard powder 55⅚ tbsp garlic powder 55⅚ tbsp paprika 167½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 55⅚ tbsp mustard powder, 55⅚ tbsp garlic powder, 55⅚ tbsp paprika and 167½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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